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Peppered Tarragon Carrots

 Peppered Tarragon Carrots
Orange juice and tarragon jazz up this basic carrot side dish and boast a healthy dose of vitamins C and A. Clara Coulston - Washington Court House, OH
4 ServingsPrep/Total Time: 25 min.


  • 1 pound fresh baby carrots, halved lengthwise
  • 1/2 cup orange juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried tarragon
  • 1/4 teaspoon pepper


  • Place 1 in. of water in a large saucepan; add carrots. Bring to a
  • boil. Reduce heat; cover and simmer for 5-8 minutes or until
  • crisp-tender. Drain and discard liquid.
  • Add the remaining ingredients. Cook and stir over low heat until
  • heated through.
  • Yield: 4 servings.
Nutritional Facts: 3/4 cup equals 55 calories, trace fat (trace saturated fat), 0 cholesterol, 384 mg sodium, 13 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchange: 2 vegetable.